And for today's baking project.
10 g active dried yeast100 g unsalted butter, melted and lukewarm90 g plain flour50 g unsalted butter, meltedCombine the flour, caster sugar and salt in the bowl of a stand mixer and make a well in the centre. In a separate bowl, combine the warm water, yeast and white sugar and allow to stand for 10 minutes or until frothy, to ensure the yeast is active. In a separate bowl, mix together the eggs and the yolk.
Line a round 30 cm cake tin or a deep square 25 cm baking dish. When the dough has risen, punch it down by throwing the dough onto a lightly floured benchtop. Do not knead or add more flour, as this will toughen the dough. Divide into 2 equal pieces. Roll out 1 piece to a large rectangle, about 65 x 40 cm . Brush with half the melted butter, sprinkle with half the cinnamon sugar and scatter over half the sultanas. Roll up lengthways to form a log. Repeat with the remaining dough.
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